Chengtu Chicken Recipe
Chengtu Chicken! It is an authentic Chinese dish that can easily bowl your guests over with its amazing flavor! Try the Chengtu Chicken at home! I am sure you will get addicted to it the first time you taste it!
Ingredients
2/3 lb. skinned, boned chicken breasts
Marinade:
1 teaspoon rice wine or dry sherry
1 tablespoon soy sauce
1 egg white
Seasoning sauce:
1 teaspoon rice wine or dry sherry
1 tablespoon soy sauce
1-1/2 teaspoons sugar
1 teaspoon rice vinegar or white vinegar
2 tablespoons chicken broth
2 teaspoons oyster sauce
1 teaspoon cornstarch
2 tablespoons water
1/4 teaspoon Peppersalt
1 cup vegetable oil
2/3 lb. fresh spinach
1/4 teaspoon salt
3 tablespoons vegetable oil
1 teaspoon chopped fresh ginger root
1 tablespoon chopped garlic
1 tablespoon chopped green onion
1 tablespoon hot bean sauce
1 teaspoon sesame oil
Directions
Dice chicken into 1-inch cubes.
Mix marinade ingredients in a medium bowl.
Add chicken cubes; mix well.
Let stand 20 minutes.
Mix ingredients for seasoning sauce in a small cup; set aside.
Heat 1 cup oil in a wok over medium heat 1 minute.
Stir-fry marinated chicken cubes until very lightly browned, about 1 minute.
Remove chicken cubes with a slotted spoon, draining well over wok; set aside.
Remove oil from wok except 2 tablespoons.
Heat oil remaining in wok over medium heat 30 seconds.
Add spinach and salt.
Stir-fry until spinach is tender, about 1 minute.
Remove from wok with a slotted spoon, draining well over wok.
Arrange on outside of a platter.
Add 3 tablespoons oil to wok.
Heat over medium heat 1 minute.
Add ginger root, garlic, green onion and hot bean sauce to oil in wok.
Stir-fry until fragrant, 1 to 2 minutes.
Add cooked chicken cubes and seasoning sauce.
Stir-fry until sauce thickens slightly.
Add 1 teaspoon sesame oil to wok and stir to mix.
Place chicken mixture in the middle of spinach on platter.
Mix marinade ingredients in a medium bowl.
Add chicken cubes; mix well.
Let stand 20 minutes.
Mix ingredients for seasoning sauce in a small cup; set aside.
Heat 1 cup oil in a wok over medium heat 1 minute.
Stir-fry marinated chicken cubes until very lightly browned, about 1 minute.
Remove chicken cubes with a slotted spoon, draining well over wok; set aside.
Remove oil from wok except 2 tablespoons.
Heat oil remaining in wok over medium heat 30 seconds.
Add spinach and salt.
Stir-fry until spinach is tender, about 1 minute.
Remove from wok with a slotted spoon, draining well over wok.
Arrange on outside of a platter.
Add 3 tablespoons oil to wok.
Heat over medium heat 1 minute.
Add ginger root, garlic, green onion and hot bean sauce to oil in wok.
Stir-fry until fragrant, 1 to 2 minutes.
Add cooked chicken cubes and seasoning sauce.
Stir-fry until sauce thickens slightly.
Add 1 teaspoon sesame oil to wok and stir to mix.
Place chicken mixture in the middle of spinach on platter.
